I have never eaten a whole dessert by myself, at least not in one sitting neither have my sisters or my mom. We are the sharing type, the ones that ask in a restaurant, “we will have one flan and 4 spoons please”, while my father looks at us with a grin on his face (women who can understand them?). My Mom, my two sisters, and I have always shared a dessert, and I am talking about European desserts, can you say “tiny”?
One of our favorite desserts is crema catalana, a lemon vanilla custard with crunchy burnt sugar on top. I remember how we used to to “fight” over the last piece of burnt sugar. We love crema catalana so much that we even made a dairy free version on this blog, our popular lemon scented almond milk custard
Another family favorite is Mel i Mató, a creamy ricotta like cheese served on a terracotta cup and drizzled with artisanal honey, so velvety, sweet and creamy it is the perfect ending to a meal. Mel i Mató is probably our mom’s favorite dessert. It makes us think of her and wish she was here with us, not so far away in Barcelona.
If you have been reading this blog for a while you know by now that we like to do recipe makeovers, give traditional recipes a little twist, take them for a spin… So staying true to that, we decided to make a homemade ricotta cheese infused with orange and cardamom. We drizzled raw honey on top added some crunchy almonds, some orange zest and served it with some figs. We got our beautiful figs from our friend Lory who grows them on her backyard. The figs were delicious on their own, but as my husband says, when sweet, meats crunchy and creamy prepare your palate for a real treat and your taste buds for a dance.
Nothing better than home made ricotta drizzled with honey
- 2 cups of 1% milk
- 4 cups of 2% milk
- 1 tsp salt
- 1 orange peel
- 2 cardamon pods slightly crushed (hit them slightly with the back of a chef’s knife )
- 4 tsp fresh squeezed meyer lemon juice or regular lemon
- 1/2 – 1 cup of raw honey we used wholesome sweeteners
- 12 figs, quartered
- 1 cup toasted sliced almonds
- zest of one organic orange
- Combine milk, orange peel, cardamom pods and salt In a large sauce pan. Heat at medium heat for about 15 minutes
- In the meantime, line a fine mesh colander with a cheese cloth and place it over a bowl.
- When milk comes to a soft boil and small bubbles start to form, remove cardamom and orange peel, add lemon juice and stir the milk mixture until it curdles. Pour into the cheese cloth and let it drain until only the curds remain
- Discard all the water from the bowl. Place the colander in the fridge, over a bowl, for 2 hours
- Serve ricotta with figs, drizzled with honey, orange zest and almonds
Aromatic Cardamom and orange peel
Infuse milk with orange and cardamom
Line a fine mesh colander with cheese cloth
Add lemon and milk will curdle.